1 sheet puff pastry, thawed following package directions
1 cup shredded fontina cheese
1 cup shredded Parmesan cheese
½ cup mayonnaise
½ teaspoon Italian seasoning
2 medium ripe tomatoes, thinly sliced
10 yellow or red cherry tomatoes, thinly sliced
½ teaspoon salt
¼ teaspoon coarse black pepper
4 large fresh basil leaves, cut in thin strips
Directions
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Using a rolling pin, roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a parchment paper-lined baking sheet.
Fold over the edge of the pastry 1/4 inch on all sides, pressing firmly to form a rim.
In a small bowl, combine cheeses, mayonnaise and Italian seasoning. Spread evenly over pastry. Arrange tomato slices over filling. Sprinkle with salt and pepper.
Bake for 30 to 35 minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil before serving.
1 sheet puff pastry, thawed following package directions
1 cup shredded fontina cheese
1 cup shredded Parmesan cheese
½ cup mayonnaise
½ teaspoon Italian seasoning
2 medium ripe tomatoes, thinly sliced
10 yellow or red cherry tomatoes, thinly sliced
½ teaspoon salt
¼ teaspoon coarse black pepper
4 large fresh basil leaves, cut in thin strips
Directions
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Using a rolling pin, roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a parchment paper-lined baking sheet.
Fold over the edge of the pastry 1/4 inch on all sides, pressing firmly to form a rim.
In a small bowl, combine cheeses, mayonnaise and Italian seasoning. Spread evenly over pastry. Arrange tomato slices over filling. Sprinkle with salt and pepper.
Bake for 30 to 35 minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil before serving.
